Ann Cox/Centennial Medical Center
Ingredients:
¾ c apple cider vinegar
¼ c canola oil or olive oil
¼ c Splenda
1 green or orange pepper, chopped
1 Vidalia onion, chopped
1 c chopped celery or 1 (5-oz) can water chestnuts, chopped
1 (15-oz) can small green peas, rinsed and drained
1 (15-oz) can white sweet corn, rinsed and drained
1 (14.25-oz) can French green beans, rinsed and drained
1 (14.25-oz) can wax beans, rinsed and drained
1 (7-oz) jar diced or sliced pimentos, undrained
Salt and pepper to taste
Directions:
Place vinegar, oil and Splenda in glass bowl and microwave on HIGH until mixture reaches a boil (2-2 ½ minutes). Set aside to cool slightly. In a large bowl combine remaining ingredients. Add dressing and toss to mix completely. Refrigerate for several hours or overnight. Stir several times.
Yields 8-10 servings
